Abstract Title:

Garlic oil as a modulating agent for oxidative stress and neurotoxicity induced by sodium nitrite in male albino rats.

Abstract Source:

Food Chem Toxicol. 2010 May 10. Epub 2010 May 10. PMID: 20457208

Abstract Author(s):

Hanaa A Hassan, Hani S Hafez, Fawzia E Zeghebar

Article Affiliation:

Zoology Department, Faculty of Science, Mansoura University, Mansoura, Egypt.


In the present study, we investigated the neurobiochemical alterations and oxidative stress induced by food preservative; sodium nitrite (NaNO(2)) as well as the role of the garlic oil in amelioration of the neurotoxicity in male albino rats. Serum and brain homogenates of the rats received NaNO(2) (80mg/kg body weight) for 3months exhibited significant decrease in acetylcholine esterase (AChE) activity as well as the levels of phospholipids, total protein and the endogenous antioxidant system (glutathione; GSH and superoxide dismutase; SOD). In contrast, lactic dehydrogenase (LDH) activity, brain thiobarbituric acid reactive substances (TBARS) and nitric oxide (NO) levels were significantly increased. On the other hand, the oral administration of garlic oil (5ml/kg body weight) daily for 3months significantly improved the neurobiochemical disorders and inhibited the oxidative stress induced by NaNO(2) ingestion. So, this study reveals the neural toxic effects of NaNO(2) by exerting oxidative stress and retrograde the endogenous antioxidant system. However, garlic oil has a promising role in attenuating the obtained hazard effects of sodium nitrite by its high antioxidant properties which may eventually be related with the preservation of SOD activity and primary mitochondrial role against nitrite-induced neurotoxicity in rats.

Study Type : Animal Study

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